This stuffing is very sour, but because it is made with macarons, the macaron is sweet, and it is not so sweet for the whole. It is necessary to pack some acid (the macaron is filled with the refrigerator and sealed in the refrigerator). Eat it two days later, the taste will be better, and the outside is crispy.)
Butter softened and ready for use
Mix the passion fruit juice, fine sugar and whole egg mixture into the milk pot, boil over low heat, and continue to stir with the egg until the temperature of the mixture reaches 82 degrees. Immediately leave the fire (worry about direct heating, you can find a pot to boil water, Keep a small fire, sit on the pot with the pot of the mixture, do not touch the water at the bottom of the basin, use water vapor to slowly warm the liquid to 82 degrees), and sieve.
The mixture is cooled to about 25 degrees by ice water.
The butter is cut into pieces and softened in advance (about 20-22 degrees). Add the softened butter in portions, whipped evenly with an electric egg beater, and the mixture will be smooth and suitable for filling.
The amount of passion fruit juice is adjusted according to your own taste. If you like more acid, add more passion fruit juice.